Fish creole

3 servings

Ingredients

QuantityIngredient
1poundsFrozen fish fillets
cupChopped onion
cupChopped green pepper
1cloveGarlic, minced
1canTomatoes, cut up 16 oz.
2tablespoonsSnipped parsley
1tablespoonInstant chicken bouillon
Granules
dashHot pepper sauce
1tablespoonCornstarch
3cupsHot cooked rice

Directions

Thaw fish, if frozen. Cut into 1 inch cubes. Combine onion, green pepper, garlic and 2 tablespoons of water. Cook covered, till tender. Add undrained tomatoes, parsley, bouillon, hot pepper sauce, and ½ cup of water. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons of cold water; stir into tomato mixture. Cook and stir till thickened. Stir in fish. Simmer, covered for 5 to 7 minutes. Serve over rice. Randy Rigg